Lemon Poppy Drops
Ingredients
- 3/4 cup plus 2 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- 2/3 cup Crown® Lily White® Corn Syrup
- 1/2 cup Greek yogurt
- 1 teaspoon lemon extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons Fleischmann's® Baking Powder
- 1/4 cup poppy seed
ICING
- 3 cups powdered sugar
- 1/4 cup lemon juice
- 3/4 teaspoon lemon extract
PRODUCTS
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar in large bowl at medium speed of electric mixer. Beat in eggs, corn syrup, yogurt and lemon extract. Combine flour, baking powder and poppy seed in a small bowl. Add dry ingredients gradually to butter mixture until combined.
- Drop tablespoons of dough onto lightly greased or parchment lined baking sheets.
- Bake 10 to 12 minutes until edges just begin to brown. Cool on wire rack.
- For Icing: Whisk powdered sugar, lemon juice and lemon extract in a medium bowl until smooth. Transfer icing to resealable plastic bag; snip corner and pipe onto cookies in decorative design. Garnish with finely shredded lemon peel, if desired.
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